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Puliodharai or Puliogare
Servings Prep Time
2cup 10minutes
Cook Time
45minutes
Servings Prep Time
2cup 10minutes
Cook Time
45minutes
Ingredients
Instructions
Prep Work
  1. Heat a frying pan and dry roast fenugreek seeds separately and make it to a fine powder. Keep it aside. Dont add oil while roasting.
  2. In the same pan roast corriander seeds, sesame seeds together and make it to a corase powder. Keep it aside.
  3. Clean the soaked tamarind completely and make sure there aren’t any seeds or other dust. I always add tamarind as well as the extracted pulp. This helps in achieving the perfect consistency of Pulikachal.
Preparation of Puliodharai Paste/Pulikachal :
  1. Heatsesame oil and add mustard seeds, urad dal, channa dal. Let it splutter. Then add red chillies,curry leaves. Saute for a minute or two in medium flame.
  2. Add 1/2 cup roasted peanuts.Saute it for 2-3 minutes approximately
  3. Now add the extracted tamarind water, along with pulp (புளி கரைசல் + புளி).. Generally while making sambar or rasam, we discard the Tamarind and use only its water. However in this recipe we need both
  4. Add salt and 1/4 cup of water.Reduce the flame to low and let this mixture boil for about 25 minutes.
  5. Then add coriander seeds+sesameseeds powder, Hing(perungayam) to this mixture.
  6. After some time you can see the puliodharai paste starts getting separated from the oil.
  7. This is the right indication that the paste is ready. You can feel a nice aroma too.
  8. Turn off the flame and now add the Fenugreek powder (vendhaya podi).This should be added only at the end.
  9. My mother-in-law adds little bit of jaggery to compensate the spicy,tangy nature of this dish. It is optional.
  10. Now mix this paste with hot white rice and serve it with Pappad or aviyal. This puliodharai paste itself is an excellent side dish for curd rice.

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